• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.17-23
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• 1996

The objective of this study is to present the reference data about the influence of concrete properties using crushed sand, according to the change of powder content and grain shape. From the test results. We obtained that as powder content is increased, sand aggregate ratio, water content and S.P/C are increased in mixing design of concrete. The more powder content is the less slump and air content loss are decreased in fresh state, but the higher compressive strength and drying shrinkage are increased in hardened concrete state. As grain shape become round, water content is decreased in mixing design of concrete. And also, loss of slump and air content in fresh state, compressive strength in hardened state are increased.

• Proceedings of the KWS Conference
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• 2006.05a
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• pp.263-265
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.11a
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• pp.92-93
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• 2005

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.243-251
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• 2008

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder $(X_1)$, sugar $(X_2)$, and butter $(X_3)$ by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p<0.05), redness, and overall quality (p<0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1245-1246
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• 2006

We fabricated Bi-2212/$SrSO_4$ composite superconductors and evaluated the effects of the powder mixing method and melting temperature on their microstructure and superconducting properties. The Bi-2212 powders were mixed with $SrSO_4$ by hand-mixing (HM) and planetary ball milling (PBM) and then the powder mixtures were melted at $1100^{\circ}C{\sim}1200^{\circ}C$, solidified, and annealed. We found that the powder mixture prepared by PBM was finer and more homogeneously mixed than that prepared by HM, resulting in more homogeneous microstructure and smaller $SrSO_4$ and second phases after annealing.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.94-95
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• 2020

Oyster shells are characterized by coarse and coarse grains, but similar in strength to sand, and egg shells are fine grains but weak in strength. In terms of supply and demand of raw materials, oyster shells can be supplied only in limited periods and regions in winter and south coast of the year, but egg shells have the advantage of being able to supply and supply nationwide 365 days. This study aims to study the change in strength characteristics by mixing oyster shell powder and egg shell powder with the same particle size and mixing up to 150%. The conclusions of the flexural and compressive strength tests of mortar mixed with oyster shell powder and egg shell powder are as follows. The 7-day flexural and compressive strength with ESP added and the 3-day flexural and compressive strength with OSP added were similar, which is thought to be because the strength of OSP is higher than that of ESP.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.11a
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• pp.33-34
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• 2023

Currently, research on construction materials using industrial by-products is being conducted in the Inhan construction industry due to CO₂ emissions during the cement production process and a shortage of aggregates. Among these, research has been conducted to use steel furnace slag as an aggregate by reducing the reactivity of free-CaO, which has the characteristic of expanding through open storage, aging, and rapid cooling. However, research on the use of powder as a cement admixture or substitute is insufficient. Therefore, this study aims to analyze the properties of fresh mortar using steel furnace slag powder. The mixing ratio of steel furnace slag powder was divided into three levels: 0, 20, and 40 (%), and the test items were flow and unit weight. The experimental results showed that as the mixing ratio of steel furnace slag powder increased, flow and unit weight tended to increase. Therefore, it is expected to have a positive effect on improving workability or strength as a cement admixture.

• Food Science and Preservation
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• v.9 no.2
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• pp.189-193
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• 2002

This study was conducted to evaluate the quality and the quantity for manufacturing vinegar powder using spray drying. The $\beta$-cyclodextrin(CD) and gum arabic(GA) were used as well materials and the mixing ratio of CD and GA was ranged from 10:0 to 0:10. The moisture content of the vinegar powder of 2.5 of CD and 7.5 of GA was lowest among the other mixing ratios. At this proportion, the titratable acidity was highest as it had much included vinegar. The heat stability was not varied much with mixing ratio. However the stability of heat was maintained. Further the water absorption of powder was comparatively low. The manufactured powder vinegar shape was smooth round particles and stable structure by SEM and the particle size was small enough to form capsulation. In sensory evaluation, under these conditions the sourness was highest at 3.5. Therefore, the optimal mixing ratio at 2.5 of CD and 7.5 of GA in wall material was selected.

• Transactions of Materials Processing
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• v.28 no.1
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• pp.21-26
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• 2019

Direct Laser Melting (DLM) of $Ti-xTiH_2$ (mixing ratio x = 2, 5, 10 wt.%) blended powder is characterized by producing porous titanium parts. When a high energy laser is irradiated on a $Ti-TiH_2$ blended powder, hydrogen gas ($H_2$) is produced by the accompanying decomposition of the $TiH_2$ powder, and acts as a pore-forming and activator. The hydrogen gas trapped in a rapidly solidified molten pool, which generates porosity in the deposited layer. In this study, the effects of a $TiH_2$ mixing ratio and the associated processing parameters on the development of a porous titanium were investigated. It was determined that as the content of $TiH_2$ increases, the resulting porosity density also increases, due to the increase of $H_2$ produced by $TiH_2$. Also, porosity increases as the scan speed increases. As fast solidified melting pools do not provide enough time for $H_2$ to escape, the faster the scan speed, the more the resulting $H_2$ is captured by the process. The results of this study show that the mixing ratio (x) and laser machining parameters can be adjusted to actively generate and control the porosity of the DLM parts.